We're typically finicky meat eaters but this recipe for buttermilk baked chicken was a crowd pleaser. Not too salty, and marinated so the meat's nice and tender, serve with some buttermilk mashed potatoes and you'll be in comfort food heaven!
Check the recipe here.
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
¾ cup grated Parmesan cheese (2 ½ ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
1. Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.
Recipe ©2007 Martha Stewart Living Omnimedia Inc. (Go Martha!)